Cheddar Corn Pancakes Food

CHEDDAR CORN PANCAKES

Steps:

• Melt butter in a large nonstick skillet and set aside to cool slightly.
• In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
• Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

CHEDDAR CORN PANCAKES

Steps:

• Mix together the flour, sugar, baking powder, and salt.
• Beat the eggs and 1 cup of milk together. Stir in the melted butter.
• Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
• Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
• Serve hot with syrup.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

CHEDDAR PANCAKES

Steps:

• Set out a heavy skillet.
• Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition.
• Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.
• Melt the butter in the skillet over low heat and drop the batter by Tbsp into the skillet.
• Cook over medium heat until lightly browned on the bottom.
• Loosen the edges with a spatula, turn and lightly brown the other side.
• Serve at once with bacon or sausage.

JALAPEñO-CHEDDAR CORNMEAL PANCAKES

Steps:

• Combine first 3 ingredients in large bowl.
• Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
• Serve pancakes topped with cream cheese mixture.